We started with Tim Raue´s pickled cornichons, Bread with 2 different kinds of butter and a delicious Bouvet-Ladubay Cremant De Loire - blanc de blancs. Our table was very fun and cozy as we all knew each other. And we were all looking forward to try the food.

​Tim Raue has not only a 2 Michelin Star Restaurant, but is the creator of the concept of the restaurant chain: Brasserie Colette. And funny wise, they are all in the first floor of the retirement houses Tertianum.

​You can find them in Berlin, Munich and Konstanz. They have 14 Gault Millau points and they are in the Bib Gourmand Guide Michelin 2017... bravo!

Bloggers and Cremant

​The starters arrived to the table. My favorite was the Stewed artichoke served with a strong vinaigrette based on parsley puree, rice casserole and green chili oil, a Safran mayonnaise, and Crème fraîche

This dish took me right back to my childhood in Peru were we ate this in summer, A whole artichoke for each person but ours was dipped in lime juice and oil with a pinch of salt and pepper.

Artischoke

Maria Instagramming

We had some other tapa-like starters like a Tuna Tartar of North Pacific bluefin fish tuned with a sauce of pickled chili and lots of lime, with cucumber caviar and dried powder of salad cucumbers. and a mouth-watering cucumber sorbet.

Besides the Tartare, a salami arrived: Jesus Basque, this is a salami from the French part of the Basque country, which is bound with 3 strings to its traditional 3-star form like the three-star form of the 3 Stigmata of Jesus Christ.

Tomatensalat

The salad was a cherry tomatoes without skin inserted in passion fruit vinaigrette with basil cress and roasted sour dough bread from Maitre Philippe. I loved it.

As a super fan off oysters, I was glowing when I saw them coming. Gillardeau Oysters!!! Heaven! Some of us haven't had oysters before, so it was exciting to see that "first time" reaction.

Gillardeau Austern

​The salmon was espectacular. And red.. but after asking why was it red, I got the answer: The Ikarimi salmon was stained in salt, sugar, star anise and red berry juice. This gives it the light red berry flavor and the strong red color. This was by far the best starter!

Thunfischtatar

Maria & Sophia

The main dishes started to arrive. We all ordered different dishes. Some ordered the Icelandic cod, steamed and covered with a jelly from Dashi.

​Dashi is the Japanese counterpart to the Consommée, which has a similar spicy-salty taste, but consists only of water and bonito-tuna and it was served in bacon potato foam.

Kabeljau

For the vegans, the Wild herbs Beignet. The wild herbs are made in the same way as classic potatoes, with a puree of pimpinelle, borretsch, sorrel and young garlic blossom.

​The donuts/beignet are served on a horseradish potato and leek sauce together with a red beet salad, which is sweetish-ly spicy with currant jam and red chilies.

Wildkräuterbeignet

Cordon Bleu

I asked the waiter which dish was the best. She told me that the Cordon Bleu was. I was very sceptic as Cordon bleu is a very traditional and "boring" dish. But this version surprised me. The cordon bleu in the Colette is strongly reminiscent of the classic one, but differs significantly in most points:It consists of 2 days of marinated maize chicken skewer, unrolled with grated 14- month old Gouda and Chaumes cheese. The panade of dried pork skin, which bounces crisply during the subsequent baking.

There was a carrot, which was braised in apple juice and then glazed in apple-butter sauce. This is on a fine chilli pea puree, which was unexpected good.

Philipp, Maria and Sissi

We were eating and having a blast...sipping wine and talking about the food. The restaurant has 2 different areas, a bar and a super fun toilette (you have to go there to see it, or just check this picture showing a golden hand seat)

Another vegan dish was the Ragout marocain, where chickpeas are cooked in apple juice with the Arabian curry "raz el hanout". Finally, pomegranate kernels, date cubes and finely chopped coriander stems are added.

Ragout Marocain

In between laughs, selfies and instagram postings; the desserts emerged served with egg nog. Like a Bourbon vanilla Creme brulee with caramelised with brown sugar, with a ball sorbet of red currants.

Crème Brûlée

These were followed by Le Croque en bouche which is a traditional French wedding bouquet, which consists of filled small wind bags. These are filled with a honey mousse au chocolate and are attached to it a sail of caramelised honey.

Le Croque en Bouche

​Madeleines, Madeleines! These are a traditional French pastry dough baked in a mussle-shape and served with vanilla liqueur and a ball Valrhona chocolate ice cream. These Madeleines were laying on a mango butter pudding... yummy!!!!

Madeleines

​Overall the food was great and it was impossible not to have fun with such a great bunch, thanks Brasserie for such a lovely event. Cheers!! to more Sundays like this to come!